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Recipe: The BEST Thai Chicken Salad

Thursday, November 30, 2017

Happy Thursday friends! Can you believe tomorrow is already December? We are literally sprinting towards 2018. I can't seem to make time slow down!

This is my first official work week, working from home and it has been so awesome. I am obsessed with my job and all the new challenges that come with it. It's definitely been a huge change from my last job, but four days in and I can already tell I made the right choice for me and my family.

Anyways, the nice part about being home is I can prepare dinner earlier than 730pm. Last night, Adam had a work happy hour and wasn't sure exactly when he'd be home, so I wanted something I could pre-make and easily assemble when he got home.

This salad totally fit the bill and it's honestly my favorite salad ever. I could actually eat the dressing with nothing else. Try it for yourself, I swear you'll thank me.

This salad has a lot of steps, but if you do what I do, you'll have left overs for lunch. This dressing lasts in the fridge for about a week (if it lasts that long), so make extras and enjoy!

IngredientsThai "peanut" dressing (I doubled everything)

1⁄4 cup sunflower seed butter

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

1 tablespoon coconut vinegar

1 tablespoon coconut aminos

juice of 1⁄2 lime (about 1 tablespoon)

2 cloves garlic, chopped

1 teaspoon minced fresh ginger

1⁄2 teaspoon fine sea salt

1⁄2 teaspoon red pepper flakes\

For the salad

4 tablespoons ghee, divided

1 pound boneless, skinless chicken breast, pounded thin

1⁄4 teaspoon fine sea salt

1⁄4 teaspoon garlic powder

pinch of black pepper

1 small sweet potato or yam, shredded

6 to 8 cups mixed greens

1 cucumber, diced

handful of sliced carrots

handful diced tomatoes

1⁄4 cup unsweetened shredded coconut

roughly chopped green onions, for garnish

How to Make:

Dressing:Place all the ingredients in a food processor until smooth.

Salad:

In a large sauté pan over medium heat, melt 2 tablespoons of the ghee.

Season the chicken on both sides with the salt, garlic powder, and pepper, then place in the hot pan. Cook for 3 to 4 minutes per side, depending on thickness, until the chicken is cooked through and no pink remains.

While the chicken cooks, place the remaining 2 tablespoons of coconut oil in a small sauté pan over medium heat.

Add the shredded sweet potato and a bit of salt and pepper and sauté for about 5 minutes, until soft.

When the chicken is done, let it rest for 3 minutes, then slice it at an angle into strips.

Arrange the salad: Place the greens in a large bowl, add as much dressing as you like, and toss to coat.

Add some greens to each plate, then top with the chicken strips, sautéed sweet potato, cucumber, coconut, and cilantro.